Chicken Cacciatore, Mom's

Makes 4 servings

2.5- to 3-lbs broiler/fryer chicken
1/4 cup salad oil
2 medium onions, sliced 1/4-inch thick
2 cloves garlic, minced
1 (16-oz) can tomatoes
1 (8-oz) can tomato sauce
1 tsp salt
1/4 tsp pepper
1 tsp basil or 1 tsp oregano
1/2 tsp celery seed
2 bay leaves
1/4 cup white wine (she probably substituted tomato sauce or water)

Brown chicken in hot oil. Remove chicken to plate.

Cook sliced onions and minced garlic in the oil until tender but not brown. Return chicken to skillet.

Combine tomatoes, tomato sauce and spices, and pour over chicken. Cover and simmer for thirty (30) minutes.

Stir in wine and cook uncovered for fifteen (15) minutes; turn chicken occasionally.

Before serving, remove bay leaves and skim off excess fat. Remove chicken to serving dish. Ladle sauce over chicken. Serve warm with pasta.


Better Homes and Gardens Encyclopedia of Cooking Volume 9 (Meredith Corporation, 1971), 1210.

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